Our first Chefs of Tomorrow for 2016 is super exciting! It’s going to be on Sunday 3rd April at Brunswick House.
We're pleased to be having these four young chefs cooking for the first dinner:
Alex Jones, Brunswick House
Max Maclean, Pidgin
Ross McGrath, Duck & Waffle
April Partridge, Clove Club
One of the things we wanted to do this year, and why we launched the TMRW project placing Chefs of Tomorrow under that umbrella, was because we wanted to expand the brief to not just chfs and work much more collaboratively with others doing similar things in the industry.
Therefore, it is a privilege to be teaming up with Jackson Boxer ofBrunswick House, Natalia Ribbe of Eighty Six List and sommelier Virgil Degrez. This will allow the young chefs will get a very rounded experience, seeing the different sides of the business, not just the cooking. They will be work with Jackson and Dan developing thier dishes, learn about the FoH with Natalia and understand the role wine has in menus.
Each month Natalia and Jackson host a Sunday Session. Jackson Boxer and his team at Brunswick welcome a chef and member of the beverage world into their restaurant to showcase their talents. The focus for the Sessions is to work with both front and back of house talent who are looking to push themselves to that next step. In the past they have worked with sous chef Chris Leach of Kitty Fishers, sous chef John Chantarasak of Som Saa and former sous chef of Lyle’s, Arran McCredie. Alongside the chefs, wine experts, Courtney Stebbings (formerly of Lyle’s, currently at Trinity) and Becca Goodall (Head of Wine Training Hawksmoor/Foxlow) brought an incredible line-up of wine to pair with their chefs menus and mixologists Max Chater(Freelance - formerly of Drafthouse) and Chris Abitbol(Ali Baba Juice) graced the Sessions with enthusiasm as well as well-balanced cocktails.
Natalia has been working in hospitality since the age of 18. Her father is former chef turned hotel manager and after University it was a natural progression to follow in her family footsteps. While in NYC, she spent time in everything from Michelin starred restaurants to dive bars in every role front of house could offer. After 7 years in New York, Natalia moved to London and worked at Kettner’s as Reception Manager, then Head of Marketing & Hospitality for Village London (Riding House Cafe) before going out on her own as a freelance marketing and social media consultant. She currently runs the Eighty Six List and works with 10 Greek Street & 8 Hoxton Square, Trangallan and the National Children’s Charity, Magic Breakfast as their restaurant fundraiser. She has a penchant for Viña Gravonia and counter dining.
Eighty Six List is a hospitality website that looks to highlight those passionate about the industry, from eating to writing, drinking to cooking. On The ROTA we post interviews done in a Sunday supplement style, engaging the playful and serious side of the hospitality world, and lastly Grace Welch and Natalia Ribbe host a monthly discussion group for women in hospitality called, Ladies of Restaurants. Read thier latest newsletter for more details of what's coming up!
Jackson Boxer’s interest in cooking started from an early age, and professionally he began in the kitchens of St. John's and assisting Margot Henderson catering for private dining functions. Jackson originally launched Brunswick House amidst the eclectic surroundings of Lassco (and architectural salvage company) with just a coffee machine and a selection of lunch food, since then it has grown from strength to strength to the full service restaurant it is today. Last year Guardian critic Marina O’Loughlin named Brunswick House in her top 50 favourite restaurants in the country.
Virgile Degrez has worked in a variety of places, from Michelin star to small restaurants and is currently Head Sommelier at German Gymnasium. Originally from France he is passionate about finding the right wine for guest, and making sure that the guest has the best experience they have - "It's about making people smile, not the most expensive wine, not the wine I think will go best with the food, but what the diner will enjoy."